zucchini and carrot pancakes
(1 rating)
These a wonderful with pure maple syrup for breakfast! Visit my vegan food blog for more recipes and healthy tips: www.thecleaneatingmama.com XxOo - Tasha
(1 rating)
yield
4 serving(s)
prep time
15 Min
cook time
15 Min
Ingredients For zucchini and carrot pancakes
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2 mdorganic carrots, grated
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1 mdorganic zucchini, about 8 inches long, grated
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1/2 cyellow onion, chopped
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2 lggarlic cloves, diced
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1 lghandful of fresh basil leaves sliced into thin ribbons
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1 Tbspcoconut oil, or olive oil (for the pan)
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1/3 cunbleached white flour (or your flour of choice) + more for dredging
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1 Tbspdried dill
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salt and pepper to taste
How To Make zucchini and carrot pancakes
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1Grate carrot and zucchini in a large bowl. Take a clean towel and place mixture on the towel and wring extra moisture out. Place back in the bowl. Add the remaining ingredients, MINUS the coconut oil, and only 1/3 cup flour. Mix with your hands until you can make a ball and it will not fall apart. You may have to add more flour to achieve the desired consistency. On a separate plate, sprinkle some flour with some salt and pepper – this is for dredging the mixture.
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2In a large skillet, add coconut oil and heat on medium heat. Let warm up for a minute. Take the mixture and divide it into fourths. Take one serving of the mixture, roll it into a ball and roll into the flour mixture on the plate. Carefully place into the skillet, flattening until your desired size and thickness. Do this for all 4 servings. Let cook for 8-10 minutes on each side. You may have to add more oil when you flip. Make sure they do not burn. Simple and delicious!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Zucchini and Carrot Pancakes:
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